Tag Archives: sourdough

Twist and Shout

A wood-burning pizza oven baking a pizza.

Image via Wikipedia

Good news bad news situation here. Good news is that today I did a little baking. Bad news is, I killed my sourdough starter. I just kinda forgot about it, and then there was a blueish liquid on top,as well as what looked to be mold around the edges. Maybe this summer, I will try to start another one. Anyway, back to the good news. Today, I saw some rather sad-looking, black-speckeled bananas sitting on our counter and decided to make banana bread. But, I wanted something a little bit different from your average banana bread. It is a twist on the common and familiar, hence the name of this post. I went looking around foodgawker.com and found a recipe for Oatmeal Sweet Potato Banana Everything Bread over at Flour Child’s blog. I made it with a fourth of a cup of sweet potato and one and one-fourth cup mashed bananas. My bread did not use oat bran and used all white flour, and instead of buttermilk, I used greek yogurt. I just pulled the loaves out of the oven and they look and smell delicious. Looks like I am going to be doing some more baking because my mom just informed me that she would like home made pizza for dinner, so I am making some. Once again, I looked on foodgawker.com and found some good-looking recipes. I chose this recipe, pizza dough, from acouplecooks. To forgo leftovers, I divided it in half for tonight and just set it to rest. Later bakers!

~thechildcooks

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Filed under Breads, Meals, Savory, Sourdough, Uncategorized

Sourdough and Sugar

I finished the recipe for my multi-grain sourdough bread. I decided that I wanted a variety of grain to be included, more than just the usual whole-wheat flour.  I looked in the pantry and saw corn meal and oats. I ground a cup of oats and used that in the first 2 1/2 cups of flour; in that first dough, I also used about 2 tablespoons of cornmeal. In the second dough, I used 1 3/4 cups of all-purpose flour, 1 cup of whole rolled oats, 1/4 cup cornmeal and 3/4 cups whole-wheat flour. The dough was very easy to knead and was not very sticky(probably due to the oats). The recipe calls for dividing the dough in two and shaping into free-form, flat loaves. I followed this for one of the loaves, sprinkling the top with oats, but for the other half of the dough, I decided to try something different. I rolled the dough out to a 16 by 13 inch(approximately) rectangle, then sprinkled it with a cinnamon and sugar mix(about 1/4 cup sugar and a teaspoon of cinnamon). I then rolled it into a roll, tucked in the edges ad placed it in a lightly greased 9×5 pan. The top of this loaf turned out spectacular, as I slit it once lengthwise and the inner layers flayed outward. I did not brush the loaves with water as much as I probably should have, because they turned out softer than previous loaves. Another thing that I did differently this time was I added 1 tablespoon of brown sugar for 1 tablespoon of the granulated sugar. 

Tonight, I am also making sugar cookies, once again for my father’s sunday school class and snickerdoodle blondies, for my family. I used the Betty Crocker Recipe for Sugar Cookies and Brown Eyed Bakers recipe for the blondies. Both recipes can be found below.

~thechildcooks

Multi-Grain Sourdough Bread Two Ways

1 cup sourdough starter

1 1/2 cups all-purpose flour

1 cup ground oats

2 tablespoons cornmeal

Handful of rolled oats

2 cup warm water(105-115F)

1 3/4 cups all-purpose flour

1 cup rolled oats

1/4 cup cornmeal

3/4 cup whole wheat flour

1 tablespoon brown sugar

2 tablespoons sugar

1 teaspoon salt

1/4 teaspoon baking powder

3 tablespoon vegetable oil

Cold water for baking

Start the night before you wish to make the bread or start in the morning and bake at night.

Mix sourdough starter, flours and 2 cups warm water in 3-quart glass bowl with wooden spoon until smooth. Cover; let stand in warm, draft free place for 8 hours or overnight.

Add the grains, the sugar, salt, baking soda and oil to the mixture in the bowl; stir with wooden spoon until smooth and flour is completely absorbed. If necessary add some of the remaining 1/2 cup flour.

Turn dough onto heavily floured surface and knead until smooth and elastic, about 10 minutes. Place in greased bowl, turn greased side up and cover. Let rise in warm, draft free place for 1 1/2 hours.

Punch down dough; divide into halves. Shape each half into a round, slightly flat loaf. Place loaves on parchment lined baking sheets and score each loaf 3 times on the top. Or you can roll one half out into a rectangle, sprinkle it with 1/4 cups sugar and 1 teaspoon cinnamon, roll, seal and place in a greased 9×5 pan.  Let rise until double, about 45 minutes.

Heat oven to 375F. Brush loaves with water and place into preheated oven. Bake, brushing occasionally with water for 50 minutes or until loaves sound hollow. Remove from pans to wire racks to cool.

Note: Because you used your sourdough starter, you should feed it 3/4 cup milk and 3/4 cup water by stirring it in and letting it set on the counter for 12 hours. Return to refrigerator and use once a week to 10 days.

Sugar Cookies

From Betty Crocker

1 1/2 cups powdered sugar

1 cup softened butter

1 egg

1 teaspoon vanilla

1/2 teaspoon almond extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

Mix powdered sugar, butter, egg, vanilla and almond extract. Mix in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours. Heat oven to 375F. Divide dough into halves. roll each half 3/16 inch thick on a lightly floured surface. Cut into shaped.

Sprinkle with granulated sugar; place on lightly greased sheet. Bake until edges are light brown, 7 to 8 minutes.

Snickerdoodle Blondies

From Brown Eyed Baker

2-2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
2 cups packed brown sugar
1 cup (8 ounces) unsalted butter, at room temperature
2 eggs
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon

1. Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking pan; set aside.

2. Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a medium bowl; set aside.

3. Beat together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, and then the vanilla. Beat, scraping the bowl, until thoroughly combined. On low speed, gradually add the flour mixture until just combined. Give the dough a final stir with a spatula or wooden spoon to make sure the flour is incorporated.

4. Spread the dough evenly into the pan (I found an offset spatula was the best tool for the job, as it’s a thick batter). Combine the granulated sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter.

5. Bake for 25-30 minutes or until the surface springs back when gently pressed. Cool completely before cutting. Store in an airtight container at room temperature.

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It’s Sourdough Time!

A sourdough starter fermenting.

Does anyone else find the smell of yeast fermenting lovely? Image via Wikipedia

That’s right, ladies and gentlemen, it is that time of the week where you realize that your starter must be attended to. Earlier this week I made some sourdough biscuits with whole wheat flour(they were more like rolls, and they disappeared before I could remember to take a picture)and today I mixed up the beginnings of my all-purpose sourdough bread recipe. I made just a few alterations to the recipe so far. Instead of using all all-purpose flour, I pulsed a cup of rolled oats so that it was fine, but still oaty enough to give the bread some texture; I also added a small handful of whole rolled oats. I also added about 2 tablespoons of cornmeal(I don’t really know I this will affect it at all, I might add more to the final dough). I then used about 1 1/2 cups of all-purpose flour to get the full 2 1/2 cup of flour needed for the first dough. While I had the food processor out, I also whipped up some instant oatmeal mix. And then, I had the idea to make lentil flour. That did not work; lentils are hard little buggers and I wound up with a coarse/fine mixture of the actual lentil and their skin-like covering. Oh well, it was worth a try to see what happened, though the ringing in my ears from the food processor is slightly annoying(just kidding). Over and out!

~thechildcooks

P.S. Don’t forget to go over to the Sock It To Me Design Contest and look for my design. Find out more here.

Whole Wheat Sourdough Biscuits/Rolls(They are whole wheat becuase last time I refreshed my starter, I added a half cup of whole wheat flour)

1/2 cup sourdough starter

1 cup milk

2 1/2 cups all-purpose flour

1 tablespoon sugar

3/4 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

Prep all your ingredients ahead, this will help to make things move faster. Place half the flour onto a flat surface. Pour the starter mixture on top. Now, add the salt, sugar, baking powder and baking soda to the flour and mix till blended. Pour the rest of the flour mixture on top of the starter. Now, start to knead in the flour to the starter. Knead just till the dough is mixed. Do not over knead. Roll out the dough to a 1/2 inch thickness. Cut out the biscuits. Place in 9-inch baking dish. Cover with plastic wrap and allow to rise for 1/2 an hour. Bake in a 375F oven for 30 -35 minutes.

Homemade Instant Oatmeal 

From Tammyrecipes.com

2 cups quick-cooking oats, pulsed slightly in food processor
1/2 teaspoon salt
1/4 cup sweetener (dry — like sugar, brown sugar, raw sugar, sucanat, etc.)
1/2 cup powdered (dry nonfat) milk

Mix all ingredients together and store in an airtight container or bag.

To prepare oatmeal: Mix 2/3 cup of dry mixture with 1 cup boiling water in a bowl, stirring to remove lumps. Let stand 1-2 minutes and serve. I would suggest adding your favorite mix-ins(i.e. berries, raisins, yogurt, jam…) and adjusting the sugar to your specific tastes.

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Filed under Breads, Breakfast, Meals, Sourdough

English Muffins and Snow!!

Well, I did not make sourdough pancakes yesterday, but I did get to make something with my sourdough today. I made Sourdough English Muffins for the Red Star Yeast website. Some things that I would like to mention are you will end up using about 3 1/2 cups of flour, use plenty of cornmeal and when the recipe says grease something, grease it. If you follow those simple notes, you will probably end up with muffins a lot rounder than I did. Another note is that I used fast rising yeast and it took about 1 1/2 hours to rise the first time and then 30-45 minutes for the second rise. Now for the snow: today we already had school of for President’s Day, but the way the weather is around here, we probably wouldn’t have had it anyway. I am hoping for a we have a 2-hour delay tomorrow(!) because 6:00 a.m. comes too early. Tomorrow, I will post another batch of food-related products, until then-go make something!

~thechildcooks

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A Rather Long Post

Today, after school, I came home and made Banana-Strawberry Sourdough Bread. I knew that I had to do something with my sourdough starter and we had some spotted and lonely bananas sitting on the counter, so I decided to make the bread from this post. As I was mashing the bananas I saw a box of strawberries on the counter and added a couple. Another change I made was that I used two leftover egg whites in place of the egg(I’ll get to that recipe later)and substituting one cup of oats for a cup of the flour. Lastly, I added a dash of ginger, cloves, allspice and nutmeg to the mix. The bread is still in the oven, so I don’t know quite how it will taste yet, but it smells so good.

The egg whites that I mentioned earlier were leftover from a pineapple meringue pie that I made. I used the recipe off of the Tasty Kitchen Blog and entered it in a pie-baking contest. Sadly, I did not win anything,darn those professional pie bakers( just kidding). I had a good time though and got to test out the pie recipe before I entered it.  It was very good, the filling was not chunky or over pineapple-y.

The last thing that I have to post food wise is a linkback to my lentil soup recipe. It is Soup-a-Palooza and you should come join Soup-a-Palooza at TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers.

Now on to the non-food portion of this post. As I did last week, this week I am posting five food related products from zazzle.com. Enjoy!

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~thechildcooks 

P.S. We just had the bread for dinner and it was really good.

Sourdough Banana-Strawberry Bread

1/3 cup oil

2 egg whites

1 1/2 cups mashed banana

A few mashed strawberries

1 cup sourdough starter(remember:feed you starter afterwords!)

1 teaspoon vanilla

1 teaspoon cinnamon

Dash of cloves, ginger, nutmeg and allspice

1 cup all-purpose flour

1 cup oats

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

Preheat oven to 350F and grease a 9x5x3 loaf pan. In a bowl, mix together the dry ingredients. In a separate bowl, whisk the oil and sugar. Add and mix in the egg then stir in the banana/strawberries, starter and vanilla. Ad the dry mix gradually, being careful not to overmix. Bake in oven for 55-60 minutes or until a toothpick inserted into the loaf comes out clean. Remove from pan onto a rack to cool immediately after coming out of the oven.

Lentil Soup by Me

Serves 8-10

The Stock

3 quarts of water

2 large carrots,chopped

2 stalks of celery,cubed

1/2   of a medium onion,chopped

4 cloves of garlic,chopped

Salt and Pepper

The Soup

1 1/2 cups of lentils

2 large potatoes, cubed

2 carrots,cut thin

1 cup chopped spinach

15 ounce can of diced tomatoes, drained

Put the 3 quarts of water into a 4 quart pot and heat on medium heat. In a saucepan, sweat the onions and garlic until soft, 3-4 minutes. Add to the water. In the same pan, sweat the carrots and celery until soft, 4-5 minutes and add to the pot. Add 1 1/2 teaspoons of salt and pepper to your taste. Cover and let cook over medium heat for 20 minutes. Strain to remove all small particles and then return to pot.

To the vegetable stock, add the lentils and let cook for 10 minutes. Meanwhile, prepare remaining ingredients. After 10 minutes, add the cubed potatoes and let cook for another 10 minutes. Add the carrots and continue to cook for 10 minutes. After the last 10 minutes has ended, add the spinach and tomatoes. Let cook for another 5-10 minutes or until potatoes and lentils are cooked. Serve hot with bread and a light salad.

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Filed under Breads, Meals, Pie, Soups and Such, Sourdough, Sweet

Quick Bread or Not?

Mixes like a quick bread, but has a sourdough starter in it. What is it you ask? Well, my friends, it is sourdough banana bread. This is the second bread that I have made using my 2011 starter. It has the tell-tale sourdough crust on it with a soft, moist interior.

P.S. If you know how to classify this bread, leave a note in the comments. Thanks!

~thechildcooks                                                                                                                                     

Sourdough Banana Bread

1/3 cup oil

1 large egg

1 1/2 cups mashed banana

1 cup sourdough starter(remember:feed you starter afterwords!)

1 teaspoon vanilla

1 teaspoon cinnamon

2 cups all-purpose flour(I used 1 1/2 cups ap and 1/2 cup whole wheat)

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

Preheat oven to 350F and grease a 9x5x3 loaf pan. In a bowl, mix together the dry ingredients. In a separate bowl, whisk the oil and sugar. Add and mix in the egg then stir in the banana, starter and vanilla. Ad the dry mix gradually, being careful not to  . Bake in oven for 55-60 minutes or until a toothpick inserted into the loaf comes out clean. Remove from pan onto a rack to cool immediately after coming out of the oven.

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Sourdough Bread and Starlight Cupcakes

Here my fellow bloggers are the recipes for a basic sourdough bread and Starlight Cupcakes.

Sourdough Bread using the starter from this post

1 cup sourdough starter

2 1/2 cups all-purpose flour

2 cup warm water(105-115F)

3 3/4 to 4 1/2 cups all-purpose flour

3 tablespoons sugar

1 teaspoon salt

1/4 teaspoon baking powder

3 tablespoon vegetable oil

Cold water for baking

Start the night before you wish to make the bread or start in the morning and bake at night.

Mix sourdough starter, 2 1/2 cups flour and 2 cups warm water in 3-quart glass bowl with wooden spoon until smooth. Cover; let stand in warm, draft free place for 8 hours.

Add 3 3/4 cups of flour, the sugar, salt, baking soda and oil to the mixture in the bowl; stir with wooden spoon until smooth and flour is completely absorbed. If necessary add some of the remaining 1/2 cup flour.

Turn dough onto heavily floured surface and knead until smooth and elastic, about 10 minutes. Place in greased bowl, turn greased side up and cover. Let rise in warm, draft free place for 1 1/2 hours.

Punch down dough; divide into halves. Shape each half into a round, slightly flat loaf. Place loaves on parchment lined baking sheets and score each loaf 3 times on the top. Let rise until double, about 45 minutes.

Heat oven to 375F. Brush loaves with water and place into preheated oven. Bake, brushing occasionally with water for 50 minutes or until loaves sound hollow. Remove from pans to wire racks to cool.

Note: Because you used your sourdough starter, you should feed it 3/4 cup milk and 3/4 cup water by stirring it in and letting it set on the counter for 12 hours. Return to refrigerator and use once a week to 10 days.  

Starlight Cupcakes

2 1/4 cups all purpose-flour

1 1/2 cups sugar

3 1/2 teaspoons baking powder

1 teaspoon salt

1/2 cup butter

1 1/2 cups milk

1 teaspoon vanilla

3 eggs

Heat oven to 350F and line approximately 27 standard cupcake tin holes with liners or spray. Beat all ingredients on low for 30 seconds then on high for 3 minutes, scraping frequently. Pour batter into tins.

Bake until wooden toothpick comes out clean, about 20 minutes. Remove immediately from pans to cooling racks.

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Filed under Breads, Cake, Sourdough, Sweet